Ingredients

The following ingredients have 4 Servings
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 4 cups chicken broth
  • 1-2 chipotle pepper in adobo sauce (crushed)
  • 2 garlic cloves (minced)
  • 1 onion (diced)
  • 1 cup heavy cream
  • several sprigs of thyme (tied)
  • 2 red medium potatoes
  • 2 yellow medium potatoes
  • 1 cup corn kernels
  • 1/2 cup cooked pancetta (drained)
  • fresh cracked black pepper

Instruction

  • In a microwave safe bowl add the diced potatoes and cover with water. Cook for 6 minutes on high. Drain and set aside. Crush the chipotle and put in a small bowl. Dice the onion and mince the garlic. Set aside.
  • Melt the butter in a large soup pot. Add the flour and cook on low for 2 minutes. Slowly add the chicken stock and whisk to break up any lumps. Bring to a boil, turn to simmer.
  • Add the crushed chipotle pepper in adobo sauce, garlic and onion. Cook for 4 minutes.
  • Add the cream and thyme tied with kitchen string. Simmer for 5 minutes. Add the cooked potatoes, cut corn kernels, half of the pancetta and cook for 3 minutes more.
  • Remove thyme bundle, discard. Ladle soup into bowls, top with remaining cooked pancetta and fresh cracked black pepper.